- 6 ears corn, shucked
- 5 tablespoons unsalted butter
- 4 sprigs thyme
- 1 large onion, diced
- 3 stalks celery, thinly sliced
- 1 large clove garlic, minced
- Kosher salt
- 1 8-ounce ham steak, diced
- 2 large russet potatoes, peeled and cut into 1-inch cubes
- 6 scallions, chopped
- 2/3 cup heavy cream
Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
Per serving: Calories 677; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 1,297 mg; Carbohydrate 79 g; Fiber 10 g; Protein 23 g
Photograph by Antonis Achilleos